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Fishery Products
. Ed(S): Oehlenschlager, Jorg; Hartmut, Rehbein
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Description for Fishery Products
Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes quality assessment by texture measurement, by electronic nose and tongue, by NMR, and by color measurement. Editor(s): Oehlenschlager, Jorg; Hartmut, Rehbein. Num Pages: 496 pages, ill. BIC Classification: TDCT; TVT. Category: (P) Professional & Vocational. Dimension: 252 x 177 x 31. Weight in Grams: 1228.
Food quality and safety issues continue to dominate the press, with most food companies spending large amounts of money to ensure that the food quality and assessment procedures in place are adequate and produce good and safe food. This holds true for companies and laboratories responsible for the processing of fish into various products, those responsible for researching safe new products, and departments within other companies supporting these functions. Fishery Products brings together details of all the major methodologies used to assess the quality of fishery products in the widest sense. Subject coverage of this important book includes chapters on ... Read moreassessment of authenticity, and several chapters on quality assessment using various methods, such as:
- Texture measurement
- Electronic nose and tongue
- NMR
- Colour measurement
This timely volume will serve as a vital tool for all those working in the processing of fishery and aquaculture products: including laboratory personnel working in regulatory bodies, food quality control personnel, food scientists, food technologists, nutritionists, seafood trade bodies, seafood labelling regulatory bodies, government food protection agencies and environmental health personnel. Libraries in research establishments and universities where food science, food technology, nutrition, aquaculture, fisheries and biological sciences are studied and taught should have copies of this important publication on their shelves.
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Product Details
Publisher
John Wiley and Sons Ltd United Kingdom
Place of Publication
Hoboken, United States
Shipping Time
Usually ships in 15 to 20 working days
About . Ed(S): Oehlenschlager, Jorg; Hartmut, Rehbein
Dr Hartmut Rehbein and Prof. Dr Jörg Oehlenschläger both of Max Rubner-Institut, Federal Research Institute for Nutrition and Food, Department of Safety and Quality of Milk and Fish Products, Germany
Reviews for Fishery Products
“The book serves as a vital reference for food laboratory personnel, food scientists, food technologists, nutritionists, seafood trade associations, regulatory bodies, state and federal inspectors, academicians, seafood processors, and aquaculture operators. This reference should be included in the library of any seafood specialist working in academia, industry, or as a regulator.” (Journal of Aquatic Food Product Technology, 2 July 2013) ... Read more "Emphasize[s] applied methodologies rather than analytical methods, and discuss[es] traditional, microbiological, sensory, and authenticity methods, among others, and multivariate data analysis and traceability." (Book News, December 2009) Show Less
